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Tiered cake question... what am I doing wrong??

post #1 of 18
Thread Starter 
What am I doing wrong..... When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.... Do I need thicker cardboard under the cake so it has more support as I move it from the counter to the top of the cake??? What can I do so my tiered cakes don't have these terrible cracks everywhere. The bottom tier looks great and then the top tiers look awful with all the cracks in the icing....

Thank you for your help!!!

~Heather
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post #2 of 18
Definitely sounds like you need stronger support under your upper tiers. Try doubling up your cardboards or use foamboard.
post #3 of 18
Quote:
Originally Posted by dshlent

When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.



Don't take the cake off the board.
post #4 of 18
Quote:
Originally Posted by CWR41

Quote:
Originally Posted by dshlent

When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.



Don't take the cake off the board.


Oh my gosh --- I didn't even catch that. I thought she meant taking the cake, which is on it's own board, off the work surface. icon_eek.gif
post #5 of 18
Definitely leave the cake on the board! The cake with the cake board under it goes onto the SPS plate.
post #6 of 18
Quote:
Originally Posted by DianeLM

Quote:
Originally Posted by CWR41

Quote:
Originally Posted by dshlent

When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board and put on the SPS system.



Don't take the cake off the board.


Oh my gosh --- I didn't even catch that. I thought she meant taking the cake, which is on it's own board, off the work surface. icon_eek.gif



That was my line of thinking, too. Either you are not using a board under each tier, or your are not leveling your tiers.

Sandy
Sandy
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post #7 of 18
I always use foam board when I am doing larger cakes. It is so much more secure, so try that.
post #8 of 18
Quote:
Originally Posted by dshlent

What am I doing wrong..... When I put on the top tiers on a cake they always crack all over as soon as I take the cake off the board

WHY are you taking the "cake off the board"? THIS is your problem. You don't need a "stronger" cake circle...the little cardboard cake circle works fine BUT you have to leave your cake ON it when you place it on the SPS.

That's what you're "doing wrong".
...




and put on the SPS system....


Do I need thicker cardboard under the cake so it has more support as I move it from the counter to the top of the cake???

NO....the thin one is designed for this..just don't take it off the cake



What can I do so my tiered cakes don't have these terrible cracks everywhere. The bottom tier looks great and then the top tiers look awful with all the cracks in the icing....
You're not taking the other cakes off their support boards...that's why they "look great".

Thank you for your help!!!

~Heather
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #9 of 18
ditto.

Did you really read the tutorial?

::taps foot::
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #10 of 18
Thread Starter 
YES!!!!! I leave the cake on the cardboard... What I was meaning was when I took it off the larger board I use to ice the cake.. But I do keep it on the cardboard that has the hole poked for the SPS plate....
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post #11 of 18
Thread Starter 
Yes.... I've read the tutorial MANY times..... didn't want to make any mistakes.... icon_smile.gif
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post #12 of 18
Quote:
Originally Posted by dshlent

YES!!!!! I leave the cake on the cardboard... What I was meaning was when I took it off the larger board I use to ice the cake.. But I do keep it on the cardboard that has the hole poked for the SPS plate....



Then I'm at a loss. I place all of my tiers on one little cardboard circle whether they are 6" or 10" and I have NEVER had one to crack. When I go to move my cakes, I slide my spatula under the cake circle and then place my hand under it so the "weight" of the cake is always distributed evenly on the cake circle. How are you "moving" your cake off the cakeboard?? I'm just confused as to why this would be happening if you're leaving the cake on the cardboard circle. A smaller cake is supported just fine with a board that size and shouldn't be "cracking". icon_confused.gif
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #13 of 18
Quote:
Originally Posted by mamawrobin

....I slide my spatula under the cake circle and then place my hand under it so the "weight" of the cake is always distributed evenly on the cake circle. How are you "moving" your cake off the cakeboard??

If you're holding the cardboards by the sides, instead of your hand under the center of the cake, this could cause the problem.

Had to train my hubby early on that when he's helping me, he is to NEVER try to pick up a cake by holding the sides of the board unless he wanted to see the words "FIRED BY WIFE!!" on his resume! icon_twisted.gif
post #14 of 18
Thread Starter 
Yes... I do pick them up on the sides.... Opps... I don't on my sheet cakes because I knew that causes problems but not sure how to get the cake on the SPS system without holding onto the cake on the sides??? I feel like if my hands are under the middle of the cake I'm not sure how to get in on the cake plate... Like my hands are in the way if you want to say??
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post #15 of 18
Use your spatula to help set the cake in place, if you're having this problem. I can get my hand under the cake just fine on the smaller ones.

Here's some pics on how I do it with a spatula: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=6849089#6849089
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